Posts Tagged 'tempeh'

Potato and Tempeh Curry with Cucumber-Ginger Raita

First things first, my husband is an amazingly easy person to cook for.  Pretty much anything I set down in front of him, he’ll eat.  When he asks what’s for dinner and I tell him it’s lentils or chard or vegan or full of nutritional yeast, he generally replies with something along the lines of “cool, sounds good.”

But sometimes, there’s a comment a little like this.

“Um, Cate? I really appreciate that you cook amazing dinners every night.  But is there any way we could maybe have a dinner that doesn’t include kale?”

I have to admit, I did go a little overboard with kale recently.  So I planned a whole week of things I knew he’d love: sandwiches, spinach lasagna, loaded baked sweet potatoes, and curry.  The man LOVES him some curry.

He also loves chocolate chip cookies, and since Tuesday was national chocolate chip cookie day, I finally got around to trying Alton Brown’s “The Chewy

I’m not sure if they were the best chocolate chip cookies ever, but they were VERY good.  I love that the recipe is written with ingredients by weight, because I’m fully obsessed with using my food scale.  I am ready to make another batch!

This curry recipe came from JAMES BEARD AWARD WINNER Heidi Swanson, but I decided to leave the potatoes in chunks, and I added a basic cucumber-ginger-lime raita on the side (I also served it all over quinoa).  Kale-free, Mike-pleasing, and delicious, plus it makes enough for plenty of leftovers for lunch!

[amd-zlrecipe-recipe:78]

(adapted from 101 cookbooks)

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Quinoa, Tempeh, and Bean Sprout Bowls

Happy Pi Day!  The one day of the year a small part of me wishes I were a math teacher.

Actually, I don’t think I ever want to be a math teacher, even today. Science and PE just sound a lot more fun.

I wish I had pie for you, but I don’t.  I do have some delicious bean sprouts and tempeh, though!  And some fun facts (or lazy writing…your call)

Fact 1: I got my hip X-rayed today.  The doctor wants to make sure everything looks good around the hardware (the 3 titanium screws I’ve had since my femoral neck stress fracture about 13 years ago).  I’m hoping for good news.

Fact 2: If you roast red potatoes and sweet potatoes together and make a salad out of them, you’ll be glad you did.

 Fact 3: Someone is 6 months and 2 days old today, and is entirely too grown up, sitting in her high chair and eating bananas like she’s been doing it forever.

Fact 4: I’ve now done this DVD twice and I’m a believer.  I don’t necessarily think I’m going to have a six-pack in six weeks, but I know that my abs will be stronger, and of course I’m a fan of that.

Fact 5 (thanks for sticking with me): The vanilla bean snickerdoodles in Joy the Baker’s cookbook are incredible, and are definitely contributing to my lack of six-pack (but they’re worth it).

I know bean sprouts aren’t exactly glamorous, but they cook amazingly quickly, and they’re incredibly satisfying to grow yourself (which we just did for the first time!)  Here they get stir-fried in a very simple mix of orange juice, soy sauce, and honey, then topped with sesame seeds and avocado.  Served over quinoa, it’s a nice quick, healthy meal.

[amd-zlrecipe-recipe:60]

(adapted from The Food Matters Cookbook via Eats Well With Others)

Kale, Farro, and Tempeh Salad


I will readily admit, I don’t come up with that many original recipes (It’s really something I should work on).  99% of the time I head into the kitchen with the laptop open to a blog, or a cookbook, or a page torn out of a magazine.  But last night?  It was just me and my brain.

After setting it on the table I got pretty much the best compliment ever. Mike said “this is so good! Is it from Heidi?” It wasn’t, but it seems like something totally her style, and come to think of it, I think she has made something very similar. But anyway, he liked it. And it was one of those meals that just makes you feel healthier. Considering the amount of cupcakes I’ve been making lately, we are in desperate need for meals like that.

It’s been housewife week at our house (school is closed for Presidents week) and I am discovering once again how horrible I am at being a stay-at-home person. I am, of course, grateful the extra time I get to spend with Ellie, but these days she’s more into Sophie than me.
It probably makes me the worst mom ever, but I actually dropped her off at daycare for a couple hours so I could run 8 miles, work on a proposal for a summer job interview tomorrow, and do the dishes. I figured it would be better to just get everything done so that I could give her 100% of my attention once my to-do list was complete. You can blast me in the comments, I can take it!

[amd-zlrecipe-recipe:51]

Cajun Tempeh with Grits

Yesterday our not-so-little baby turned 5 months old.

<Insert every known cliche about how they grow up too fast>

We celebrated with a four and a half mile family run, which was the first time Ellie rode in the BOB without the infant insert.  It was SO much easier without it (I think because it was much lighter and had a lower center of gravity).  She obviously found it quite exhilirating.

Other highlights included a birthday celebration in Sacramento, a shopping trip at one of my favorite grocery stores (Berkeley Bowl!), and Chinese food and soft serve with some friends.  Ellie was awesome through it all.

Mike and I have become off the deep end obsessed with bulk bins, and one of my current favorites is polenta.

Polenta with tempeh on it is not a new thing around here (see mustard-glazed tempeh), and it’s definitely going to be making an appearance again.  I guess technically there is a difference between grits and polenta, but I’m going to refer to these as grits.

I always feel kind of guilty when I un-veganize recipes, but all we had in the house was whole milk, which I’ve been pretty fond of lately.  It makes the grits amazingly creamy.  The sauteed leeks with garlic add a nice pop of flavor and color.

[amd-zlrecipe-recipe:47]

(adapted from Vegan Soul Kitchen by Bryant Terry

Mustard-Glazed Tempeh

On our way home from San Luis Obispo a few days ago, we stopped at Lighthouse Field State Beach in Santa Cruz.

I’ve only been to Santa Cruz twice, once to go ride the Giant Dipper at the boardwalk, and once to go to a friend’s birthday party. This was my first time at this beach, which is apparently where all the surfers go.

It’s also where a lot of European tourists go. We heard a bunch of different languages.

I think that if I lived in Santa Cruz, the tourists would kind of stress me out. They’re everywhere (and yes I realize I am one too.)

It was a pretty big bummer to come home to drizzly fog after spending the afternoon in the sun, but fortunately we had some comfort food on hand.

I don’t know why I don’t make polenta more often…it’s so easy and so good. 1 tbsp butter, 4 cups water, 1 cup polenta, stir occasionally over medium heat for half an hour, add salt, done.

This tempeh is definitely easy too. I’ve used the same marinade for baked tofu but I like it a lot more in this application. It has so much flavor it really doesn’t need to marinate for long. I served it on top of polenta with this broccoli salad on the side.

[amd-zlrecipe-recipe:28]
adapted from Vegetarian Cooking for Everyone

Tempeh “crab” cakes


I’m throwing myself a small pity party right now. You can come, especially if you want to help me do dishes.

And I hope you don’t mind the fog. That’s supposed to be a beautiful view of the ocean. The sun is trying SO HARD to break through but it’s just.not.happening.

So I’m having this pity party because it’s the first day of school, and I’m not there. I’m on maternity leave with no baby, and no signs of her coming any time soon.

The good news, though, is that this childless maternity leave means I can cook things whenever the mood strikes. Like these amazingly delectable tempeh cakes, which are just like crab cakes, except better! With a spicy, caper and mustard mayo sauce and a pile of mashed potatoes, there aren’t many things I’d rather eat right now.

I know a lot of people are kind of anti-tempeh but I promise, this is THE recipe that will win them all over. I think the key is boiling the tempeh in a little water and soy sauce to soften it up and infuse some flavor. After that it’s mixed with some bell pepper and spices and bread crumbs, and pan fried to perfection.

Recipe:
(adapted from Post Punk Kitchen)

makes about 10

8 ounces tempeh, crumbled
1 cup water
1 tablespoon soy sauce
1 tsp olive oil
1 bay leaf

3 tablespoons mayonaise
1 tablespoon whole grain mustard
1 tablespoon Sriracha (or to taste)
1 tablespoon red wine vinegar
1/4 cup very finely chopped red bell pepper
3/4 teaspoon ground ginger
1/2 teaspoon dried oregano
1/2 teaspooon salt
fresh black pepper
2 cups whole grain bread crumbs, toasted

sauce
3 tbsp mayonaise
1 tbsp whole-grain mustard
a few dashes Sriracha
2 tbsp capers, drained

Start by combining the crumbled tempeh, water, bay leaf, soy sauce, and olive oil in a small saucepan. Boil over medium-high heat, covered, for about 15 minutes, or until most of the liquid has been absorbed.

Discard the bay leaf and put the tempeh in a bowl. Mash with a fork and let stand until cool, 20-30 minutes.

Stir in the mayo, mustard, hot sauce, spices, vinegar, bell pepper, salt and pepper. Add about 1 1/2 cups of bread crumbs and mix well. The mixture should hold together when pressed into patties. Put the remaining crumbs in a wide, shallow bowl

Heat a thin layer of oil in a skillet. Form about 1/4 cup tempeh mixture into a 2-3″ disk. Coat each side with the leftover bread crumbs, then place in the skillet and cook for 3-4 minutes on each side, or until golden brown.

To make the sauce, whisk the ingredients together in a small bowl, taste and adjust seasonings.

Barbecue Tempeh with Spicy Coleslaw


I was going to post a brownie recipe today but this was WAY to good to keep from you. I happened to pick up Vegan Soul Kitchen at a used book store and how anyone let this book out of their hands is beyond me. I’m in love and I’ve only made two recipes (another one is in the works for dinner tonight).

This meal was definitely the highlight of Saturday, which was cold and rainy THE ENTIRE DAY.  I moved away from Portland for a reason, and California, you’re kind of letting me down.  It was okay though, because it made my 14 mile run kind of fun.  There’s something about running in the rain that’s incredibly soothing, it’s just AFTER that when you actually want to go out and do things that the rain is kind of a bummer.

The first five miles of the run were actually pretty hellish, and the rain had nothing to do with it.  I just am SO tired of feeling so slow.  Running 10:30 pace feels like it may as well be crawling, and to feel out of breath moving at that pace when I come to any kind of a hill just makes me feel incredibly lame.  I KNOW there’s an excellent reason for this, and somehow around mile 6 (coincidentally, right when I got to Golden Gate Park) I realized it didn’t matter how slowly I was running, it was just so awesome to be out there soaking up the rain and doing one of my absolute favorite things.

On the way back a guy passed me pushing a jogging stroller and I got really excited about pushing this kid on runs, just like my dad did with me.  I think a love of being active is one of the best gifts I’ve gotten from my family and I really hope I can pass it on to my kids.

I also love that my family ate a good home-cooked dinner together every night. And by good I mean my mom made sure there was always at least one serving of vegetables, usually two, and there was no way we were getting dessert unless we ate them. Now it just feels wrong to eat a dinner that’s vegetable-sparse. That’s why this recipe is so awesome. In the book, it’s a sandwich, but I wanted a plate with cornbread rather than heaping the tempeh and coleslaw on a bun. The sauce is spicy and not too sweet, and the coleslaw has just the right kick from cayenne. They work so well together! If you can make the coleslaw a couple hours in advance it really improves the flavor.

Recipe:
(adapted from Vegan Soul Kitchen by Bryant Terry)

Tempeh
3 Tbsp apple cider vinegar
3 Tbsp lime juice
1/2 cup soy sauce
1/4 cup tomato sauce
1 chipotle chile en adobo
3 Tbsp olive oil
1/4 cup agave
1 Tbsp ground cumin
pinch cayenne
1 lb tempeh, cut into thin strips

Coleslaw
1/2 head green cabbage
1 medium carrot, julienned

1/4 tsp dijon mustard
2 Tbsp red wine vinegar
1 Tbsp agave
1 tsp sea salt
1/4 tsp cayenne
3 Tbsp olive oil

To make the tempeh:
Preheat the oven to 350 F.

Combine the all the sauce ingredients in a blender (vinegar through cayenne) and puree. Toss with the tempeh strips, then arrange in a single layer in a 13 x 9″ baking pan.

Tightly cover the pan with foil and bake for about 45 minutes.

To make the coleslaw:
Combine the cabbage and carrot in a large bowl

Whisk together the dressing ingredients, then toss with the vegetables. Refrigerate 1-8 hours before serving.



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